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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (Dec. 26, 1963)
Green Pea Francais 1 can '2 ounces) mush room stems and pieces 1 tablespoon butter or margarine 2 cans (ll'i ounces each) condensed green pea soup 2 soup cans water and mushroom liquid 1 cup grated carrot Drain mushrooms, saving liquid. Saute in butter. Add soup, water, and mushroom liquid; stir until smooth. Add carrot. Heat; simmer 10 min utes or until carrot is tender and flavors blended. Four to six servings. Glazed Carrots 2 tablespoons rliopicd on ion 1 tablespoon chopped par sley 2 tablespoons butter or margarine 8 medium carrots, cut In one- to l'i-ineh slices 1 can (lo'.i ounces) con densed consomme Cook onion and parsley in but ter about five minutes. Add re maining ingredients. Covers cook over medium heat 25 min utes. Uncover; continue cooking 20 minutes or until carrots are tender and sauce thickens and glazes carrots. (Watch careful ly during last few minutes to prevent sticking.) Four servings. Don't Miss Autumn's Fine Knits NEW YORK NEA Knits have come a long way over the years. At one time a few hours of sitting In a knit dress would mold a built-in bustle. The skirt would look ready to sit by it self if a chair were pushed un der it. Today, shape retention and .subtle clinging fit mako knits ideal traveling costumes that look beautifully fresh and trim no matter how long a time you spend en route. New, handsome designs and lovely colors also make knitwear the answer to a busy woman's fashion problem. For a crowded schedule 6hc needs clothes that aren't "clock watchers." Often she doesn't have lime to change before each important event in a busy day The same dress must take her to the office and through din ner, yet be appropriate for both simplo knit sheaths and thought fully chosen jewelry will carry her from morning through evening in "uncrumplcd" good taste. The styles available in fine knit wear are as varied as those in woven fabrics. You'll find easy gored skirts, slender ribbed or flat knit sleeveless "go-anywhere" sheaths, the Empire silhouette done In after-dark glitter, hand loomed one color on another, boldly splashed plaids and strik ing color combinations in dress es, suits, two and three-piece en sembles. And they all have a way of remaining as fresh as the day you bought them. If you want a dress that will keep its shape (and yours) beau tifully, fine knitwear is your answer. PAGE SB HERALD AND NEWS, Klamath Falls, Oregon Thursday, Decemhrr 26, 1963 CORN STUFFED PEPPERS Here's the main attraction on your vegetablo luncheon plate. Cut the lops off six small green peppers, remove seeds, and cook in simmering waler about five minutes. Drain and fill the peppers with this tasty mixture: Cook two slices of bacon until crisp and remove from pan. Cook a chopped onion and the diced pepper tops in the bacon fiit until tender, Mix bacon, on ion land diced )cpper Willi a can of cream style corn, and two clwpped pimientos. Fill the peppers, put in a baking dish w illi a small amount of wa ter. Cover and bake in a mod erate oven until healed through. A Practical Rucksack Carryall 'inches, as at I and (J), and jfull width at center (K). Stitch !on two sides and across one end. Turn right side out. Turn in raw Quick Tips By MARY BROOKS PICKEN Newspaper Enterprise Assn. Make one of these handy, time- saving carryalls and every friend who sees this attractive and prac tical rucksack will want one. My dictionary says about a rucksack: "A loose flat bag sup ported on the back by straps over the shoulders. Buy 1H yards of 36-inch cot ton, sailcloth, denim, rril or plain colored bed ticking. For the rucksack, tear or cut crosswise of the fabric a perfect one-yard square, measured from width. Tear a 13-inch piece from one end of leftover strip for base pocket. Tear off a 19 by 12'i- inch strip for overarm handle ! The remaining 4-inch strip mayboltom pocket when carryall Is ends of open end; pin. Place ne usea lor tmau insiae pocneis.usea as in .bi. h a soil eciitwo ends across unsiashed as at (L), and stitch handle three or four Make h recipe for 10-Minute t rjt-sn uranoerry aauce; com bine with contents of large can fruit cocktail. Chill; par ser o s s "any drain and serve in sher times to bet glasses. if desired. is desired, as in (C, the card' Make sure your stitching thread board can be removed. . .....J ,..!. I CW....4 CU.k. L(',.ir nw.ktafl 19 a (jwu maun, i olcu diasn. luvnuia . . Make a U-inch turn and then a square for three 2' - inch slashes r010 seturely-i-inch turn for a center-stitched (see D. E, Fi. Note direction each! N'ow "r magic! See the at hem all around the large square slash takes in each corner. Cut tractive form it takes! Lay ruck of fabric which forms rucksack. Ilhree 3'j-inch strips of twill tape. a c k right side down. Bring Stitch. Il-ay one of these on right sidejcorner '" handle toward center, Fro base pocket, make a U-'of slash, as at IG). marking ends!"! P"" handle through slot (D, inch hem turn on three raw edges of slash with pins. Stitch as shown',nen slot 'F. 'hen (El. Now that of small square. Center this small, and cut between stitching. Turn Tuu kn,)W how it works, open square on the wrong side of bigtape to wrong side and stitch - "i obhu, " iuii, snuare at ri.'lit anules to cor-around the slot twice, as in (H). 'hen close it and you will be ncrs. Stitch on three turned edgcs.'for firmness and neatness, and to delighted with this practical car-i as broken lines indicate at (A).ihold raw edges. r.va11- I With razor blade cut from firm Make handle by folding strip Makes a nice gift for boy or desired cardboard or corrugated board'of fabric crosswise, right side in, girl for overnight things hiking a square 'jinch smaller t h a n 19-inch edges together. Pin. Taper trips, etc. Good for carrying babyi Tenderize bottom round, or finished pocket. This slips into ends so that they measure 4- things, toys, knitting or sewing.! other less expensive cut, and Sherbet with a difference! This one whets your appetite. Mix two cups canned apple sauce with one tablespoon or more of drained horseradish and h cup heavy cream whipped. Melt favorite fruit jelly; stir in two to three tablespoons corn or maple syrup and a ta blespoon grated orange rind, if get excellent beef flavor, more servings per pound. Add a dash of "Tabasco" sauce, a tablespoon of lemon juice and seasoning to taste. Freeze. Serve as an appetizer or with the main course. Store in freezer for reuse. Heap green salad in the cen ter of a big platter; surround with all sorts of goodies sliv ered cheese, diced ham or tongue, little whole sardines, tuna or salmon, chopped vege tables, apple and grapefruit wedges; anything goes. Have three or four different soups piping hot and ready to pour from tall glass carafes. Let teeners mix or match their favorites to taste. Fill the smallest soft buns available with equally small hamburger patties. Have buns toasted and burgers grilled. Wrap in foil and keep hot, rea dy to peel back and cat out of hand. Whip ripe banana smooth with a fork; stir into whipped topping. Combine and saute two ta blespoons each of chopped on ion, chopped green pepper and chopped pimiento; stir into two cups cooked limas. Add diced bologna to scram bled eggs and serve as a closed or open-lace sandwich. Turn drained sauerkraut into skillet; stir in one finely chopped apple, salt and pepper, and a generous pinch ground cardamon seed (or caraway, if preferred but not both). Cov. er and cook slowly to desired doneness. .fust stir in about cup minced parsley to four cups cooked rice to get the greenest rice you ever did see. Stir two tablespoons melted butter into 'i cup coarsely chopped nuts (pecans, walnuts, almonds, etc.); carefully toast under broiler (takes just an in stant). Add to cooked, drained peas just before serving. Spread canned peach halves in a baking dish, sprinkle with sugar and melted butter or mar. garine. Bake at 400 degrees for 15 minutes. Serve hot with a spoonful of cold sour cream, sprinkled with brown sugar or crumbled macaroons. c-o" "OCW f '1 -sl - " l , If J IS CANNED HAMS Hormel Canned Ham nnr is a. i AAf m (Nu Made Salad Dressing. 24 oz. 35c) Ufc Ll Z CBibId Con Came ass 4:89 I m Underwood, snack favorite. iA V3 43c I m Blue Plate, medium M A 4VW con j Sea Trader AA V,.o, can 29C I m Hoody'j Salted nuts. m f 7 varied i f Pka. U1I ft.lt Chinese Pork l-cup diced cooked pork 'j cup sliced celery h cup cooked bean sprouts cup sliced mushrooms j cup sliced green onion 2 tablespoons salad or peanut oil 1 can U034 ounces i con densed cream of vegeta ble soup '4 cup water 2 teaspoons soy sauce 2 cups cut-up spinach Chow mein noodles Cook pork, celery, bean sprouts, mushrooms, "and green onion in oil until meat is browned and vegetables are just tender. Blend in soup, water, soy sauce, and spinach. Heat; stir now and then. Serve over noodles. Four servings. Fflrforc; In Fnrirl ' then tie il "P and re,urn io i aiiuia III rUOQ i Uie tin. Cover and keep refriger ated until ready to use. Then I JNfcW YEAR S EVE Bl'FFET I Baked ham, spicy applesauce, t escalloptd potatoes, tossed veg etable salad with a choice of dressings, hot rolls and coffee. Slick trick: Select a canned Jiarn; have butcher slice it thin- Quick Onion Gravy 1 can UO'j ounces' con densed onion soup 2 tablespoons flour j cup water Heat soup. Blend flour and water uhtil smooth; gradually add to your soup. Cook until thickened; stir constantly, one and three-quarters cups sauce. Serve over cooked beef, liver, or hamburger. simply heat in tin, untie and arrange on a serving platter. Potatoes also can be prepared ahead of time and kept refrig erated until lime to bake. AFTER THE BALL MIDNIGHT SNACK Scrambled eggs and sausage, hot buttered toast or English muffins, cranberry sauce or ap ple butter and coffee. Fix eggs and sausage like this: Brown 1 pound bulk pork sausage in a frying pan. breaking up pieces. Cook over low heat until thor oughly done, then drain off ex cess fat. Meanwhile, beat 1 doz en eggs until light, adding 1 teaspoon salt. Pour over sau sage and cook slowly, stirring, until eggs are set. Adjust sea sonings. Makes 6 to 8 servings. SUNDAY DINNER SPECIAL Roast pork loin, browned po tatoes, steamed onions, apple and celery salad, hard rolls, ice cream and cookies. Bake the pork loin, uncovered, in a 325 degree F., oven a 4- to 5 pound loin roast will require 35 40 minutes per pound. Add par boiled potatoes about an hour before meat is done. Turn to brown on all sides. About 30 minutes later, smother with sliced onions. Cover and steam. Note: For 4 servings, use about 6 onions; they do cook down. MEAT GO-TOGETHERS . . . Have Cranberry Tang . . , Brightly-colored, tangy cran berries, on the United States Department of Agriculture's De cember Plentiful Foods List, certainly complement the fla vors of many meats. Look w hat I they do for poultry. Arriving in western markets from east coast growing areas, this year's crop is about I per cent larger than average, USD.Vs Agricultural Marketing Service reports. Use these nippv little berries to make a lively relish to team up with the breakfast ham and toast in oven until light golden brown, about 12 minutes). 1 cup orange marmalade and the juice of 1 lemon or lime. Blend thor oughly; let cool, then chill. Su perb. And here's a nice sauce for baked ham. Since you use cran berry juice, along with raisins, eggs, a hot pork entree, broiled this is one you can make the chicken or log of lamb. This is an easy-doer of the first rank. Here's how: BAKED CRANBERRY W ALNUT RELISH Wash and drain 1 pound fresh cranberries. Place in a shallow pan and stir in 2'j cups sugar. Cover pan with foil or a tight fitting lid. Bake at 330 degrees F., for about one hour. Remove from oven and add 1 cup brok en, toasted walnuts ito toast, spread walnuts on a cookie sheet or a piece of foil and year around. CRANBERRY-RAISIN SAUCE Combine '3 cup brown sugar, 1 tablespoon cornstarch and teaspoon ground cloves in a saucepan. Gradually stir in 1 cup cranberry juice, 1 table spoon lemon juice and 2 table spoons seedless raisins. Cook over medium heat until thick ened, about 5 minutes. Makes 5 servings, although the recipe recipe can be doubled or tripled for dinner parly use. Seafood Loaf 1 can 11 pound) salmon 1 can (10li ounces) con densed cream of celery or mushroom soup 1 cup fine dry bread crumbs 2 eggs, slightly beaten ' cup chopped onion 1 tablespoon lemon juice Drain salmon: save '4 cup liquid. Remove skin and bones from salmon; flake. Thorough ly mix with salmon liquid and other ingredients; pack into a well-greased loaf pan I!) x S x 3"). (Mixture is soft before baking.) Bake in a 375 degree oven 1 hour or until nicely browned. Cool loaf in pan for 10 minutes; loosen from sides of pan and turn out on platter. Serve. Thursday, December 28, 1963 HERALD AND NEWS, Klimalh FtUt, Ort. PAGE JB Botulism The best way to combat bot ulism and the fear of botulism is to know more about this rare kind of poisoning. What is it? Where does it come from? What can consumers do to combat it at the household level? First: What is botulinus pol. soning? Botulism is caused by eating foods containing a toxin resulting from the growth of the bacteria, Closiridium botu linum. The organism itself is not poisonous. The toxin formed during growth in the absence of air may be fatal. It is so lethal that even tiny amounts will kill. Once eaten, the toxin is absorbed sluggishly by the in testines, but when it gets into What Is It? j ' 4;. Zippy, flavor. DID Sweet Pickles Sweet Relish Yellow Popcorn Pitted Ripe Olives Onion favorite for dips. Upton's Soup Mix Waste-free, cooked. Ideal for parties or New Year's Day dinner. (S-lb. size $3.89) V8 8-lb. Size or White. House. Oberri, giant Tall can 63c 27c 33c 3?89c 2 . 39c Town 2-lb. pkg Deviled Ham Cleaned Shrimp Smoked Oysters Mixed Nuts Snack Crackers TURKEYS USDA Grade "A" FryLr-Roaster Young, tender, ond extja juicy. For finest eating, 62 to 8 lb. ea Per Pound mimrW U,s-D-A-Choice' 09ed Beef-'n 3 uiSm A A9ed and trimmed to 9idwi PRICES GOOD 6 FULL DAYS Thursday, Dec. 26 Thru Tuesday, Dec. 31 CLOSED JANUARY 1, 1964 Nabisco. 45' i Ground Slightly thicken one cup ot juice drained from a No. 2 can of bing clieiries with one tea spoon cornstarch dissolved in a tablespoon of cold water. Sweeten to taste. Add 'i tea spoon each of vanilla und grat ed lemon rind. Return cherries to juice and heal through. Serve hot over cako slices. Lucerne Egg Nog 59c 2f 93c Reody to ierve. Qf, Moke holiday en-pf tertaining a pleasure. Safeway Jack, Mild or Longhorn Per I? fRW Lb. Delicious Kraft Cheese Monterey Sticks oz. Caraway Sticks v Bleu Chip Bleu Cheese 10 55c 55c 55c 39c Save More at Safeway Cream Cheese Potato Chips Party Dips Whipping Cream Philadelphia. Dip favorite. 8 oz, pkq. Nalley's Save 10c. 3 pack Lucerne. 6 favorite varieties. 8 oz. 39( 39 35' Freshly made from 100?o beef cuts. lb. Beef Spencer Steak 'Eye" of the rib lb. Rib Steak USDA Choice aged beef lb. 1 00 I t,nU LUil 1.0 I.UIIUI IMCClli snacks. 6-oz. 79c Small Turkeys Pork Sausage '3 1.00 Large Turkeys yfr ' 1 CRAGMONT ASST'D M I Quart U.S. No. 1 Grade RUSSET 5) Sturdily Comtructod Folding WHEEL CHAIRS Rentali Salci Rugg.d trom Adult to Tiny Tof Silts Faldi to 10 Inchti Beautifully Dtsigned Authoriitfd vtratt A J.nningl Deoltri 9th Main Ph. 2-347J CRISP CELERY and CARROTS and crunchin' Perfect for holiday relish Safeway's finest. Bake cook cream! Potato sal ad, too! 10-lb. Beg Fresh Mushrooms Fancy Yams s Golden Bananas" Avocados ' nest quality sty sweet ucrte variety Creamy rich ?. Potatoes i 56 Serve with Ff-. all meats lb. tfQ 2 - 29c I 6-1" 229c 1 TOOTH PASTE Stripe, Family Size around vonte ALKA SELTZER Speedy Headache Relief Ige. size OVEN CLEANER All your favorite mixers and soft drinks in the economical quart size. It's party time! Stock up! (Pu' dePif FULL HALF GALLON LARGE AA EGGS if-;.M. Chfxolste Vanills Eqq Nnt( Soumont Msple Nut Choc. Vanilli Marble PeDDerminl Cndv RsiD&erry Mrble Butter Paean Banana Nut Macadamia Nut Buttertinqer Butterbricklt Choc. Marsrtmallow Lifebuoy Soap Vim Detergent p Wisk Liquid Lux Liquid Swan Liquid Kind to hands, Save 7c an 22 oz. size 39' Cream O' The Crop Always fresh at Safeway. Start the New Ycor with a special gift savings plan. Save Gold Bond Stamps, Coldbrook. Tops in Value 1 -lb. carton Easy Off. Fast -Safe Convenient! 16 oz, size. 69 1 . . -j X&immam MARGARINE k for ftUtt savinntl - l u '"v ""''Mai'' H.WII W) COPYRIUHT !). SAflWAV STORES, I.NCORI'OP ATtD 'WttSE I S I I - - ' ).; j: xj-- :j Ass't. For Party i 1 ftft i , l V S tfor I.UU V Manor House or in. yz j Norbest8-!6 lbs. lb. 4jC "v" 'ja Manor House or OQ i-A;,Vf JT N' Norbest 16-24 lbs. lb. 07C JJj ' '"l 79c fa Coral or Green Pine yf TO Bath Bars C re-measured tablets 40 oz. pkg. Blue laundry detergent, 16 oz. package 32 oz, package C iim map TOMATO JUICE Town House. Extra Freshness 46 oz. can I 1 I the blood stream, its action is very swift. The poison blocks normal communication between the nerves and muscles, caus ing paralysis. Breathing Is af fected, and then the heart. If Clostridium botulinum is present in food and is not killed by adequate heating, the toxin can be formed in canned meats, seafoods and canned non acid vegetables. (The sealed jar insures the necessary absence of air.) Toxin will not grow in an acid media, so the danger is not present in fruits, toma toes, and pickles 'provide enough vinegar has been used in the pickling process.) Botulism poisoning occasion ally results from improperly home-canned foods. The home canned vegetables most often responsible for botulism are green beans, sweet corn, beets, asparagus, spinach and chard. Home canned meats and sea foods have also been respon sible for outhreaks. During the last year, several persons have died from eating commercially processed prod uctscanned tuna, canned liver paste and smoked whitefish (not canned but film wrapped.) In the tuna cases, it Is thought that the bacteria entered the cans afler processing through an imperfect seal. In the white fish and liver paste cases, the means of contamination is un known. It is speculated that the heat-sealing process may have set off the rapid growth of bacteria which were present in the whitefish. FDA and the National Fisheries Institute have agreed that smoked fish from the Great Lakes region will henceforth be stored and distributed as frozen food. The 40 degree temperature of a household refrigerator Is not cold enough to stop develop ment of toxin, but freezing temperatures will. Before these cases, the last known case of botulinus poison ing involving commercially pro duced food was in 1928. Proces sors are taking every precaution lo prevent any future occur rence of these tragic episodes. Where does c. botulinum or iginate? The bacteria is found In the soil in a dormant form w hich is very resistant to heat, chemicals, and other methods of destruction. Plant crops may become contaminated from the soil. Fish could be contami nated from the water around them which carried the bacter ia from the ocean or river bot tom. What can be done to prevent botulism? High heat (above 121 degrees F.) and time are required to destroy c. botulin num. For this reason, it is rec ommended that all home can ning of meat, seafoods and non acid vegetables be done in a pressure cooker. The tempera ture obtained in a pressure cooker at 10 pounds pressure Is 240 degrees F. Gauges on pres sure cookers should be checked yearly for accuracy, and di rections and processing times should be carefully followed. (County extension agents can usually refer you to laborator ies in the area who will check gauges. Lab fee for testing is small.) Food contaminated with bot ulism may have little or no ab normal appearance or odor: or it may be soft and disinte grated, have an unpleasant odor or may be gaseious. Virginia Wciser, OSU Exten sion nutritionist, suggests these precautions to help eliminate possibility of botulism poisoning: t. Use pressure cooker and ap proved methods for home proc essing of non-acid vegetables. meats and seafoods. . Discard all gasscy (swol len) or otherwise spoiled canned foods. Throw away all bulging cans of food. (This food can be poisonous to animals, so it Is a good idea to put In gar- bago disposal unit, or flush down plumbing.) .1. Do not taste any question able food. 5. Boil a suspected food for at least IS minutes. On this last point, the heat will render the toxin harmless. The public should be reassured that enough heating before eat ing will eliminate all chance of illness or death from botulinus poisoning. tnoremeat o o o
